Instructions: Preparation: thinly slice the spanish onions and grate the potatoes and parmesan cheese.

Heat the oil in a heavy based pan. Add the onions and cook over a medium heat until they are tender. Add the water and wine and simmer for 20 minutes or until the liquid has evaporated and the onions are a dark-reddish brown.

Combine the rosemary, potatoes, flour, yoghurt, egg and parmesan cheese. Add the onions.

Spread the mixture evenly into a well-greased 25cm ovenproof flan dish. Bake at 200C for 35-40 minutes until golden brown.

Sprinkle with parsley, then cut into wedges and serve.

Glens note: Not sure of the amount of Spanish onions, recipe had "1 l Spanish onions", not sure if it should be 1 large or 1 pound!!!

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